Recipe - Chile-Lime Potatoes

4 Chicken cutlets
4 tablespoon Extravirgin olive oil
2 tablespoon Lemon juice
One half cup Water
5 dr Tabasco sauce; (up to 6)
4 Cloves of garlic minced
2 tablespoon Cayenne pepper
1 tablespoon Parsley
1 tablespoon Black pepper
One half teaspoon Salt
3 tablespoon Dijon mustard
1 teaspoon Dill dried
1 Jalapeno chili chopped fine;
(with seeds)
2 Serranos chopped fine; (with
seeds)
1 Habanero chopped fine; (with
seeds)

wash cutlets and pat dry. rub a pinch of the salt, pepper & cayenne into
chicken. make marinade by adding all other ingredients except the garlic
and chilis into a casserole dish. do not refrigerate! place cutlets in
marinade and cover them completely with the marinade. add minced garlic and
chilis (seeds and all) onto the top off chicken and garnish with marinade.
place in preheated 375 degree oven and let bake for One half hour garnishing
with marinade evry 10 minutes so as not to dry out the chicken. eat and
enjoy! serve with a chicken flavored rice.

Posted to CHILEHEADS DIGEST V4 #254 by michellem@iworksys.com (Michelle
Munistari) on Dec 30, 1997